Roasted Vegetables

Ingredients

• 3 medium Yukon Gold potatoes, cut into 3/4-in pieces
• 1 medium sweet potato, peeled and cut into 3/4-in pieces
• 2 medium carrots, cut into 1-in pieces
• 2 medium red bell peppers, cut into 1-in pieces
• 1 medium red onion, cut into wedges
• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1 tsp salt
• 1/2 tsp ground black pepper

Before you start

• Preheat oven to 425°F.
• Lightly oil 2 rimmed baking sheets.

Directions

1. Combine in a large bowl: Yukon Gold potatoes, sweet potato, carrots, red bell peppers, red onion.
2. Whisk: olive oil, garlic, fresh rosemary, fresh thyme leaves (or 3/4 tsp dried), salt, ground black pepper.
3. Pour over and toss to coat: step 1, step 2.
4. Spread on pans, roast 425°F 35 to 40 min, stirring halfway: step 3.